Let me make this emphatic disclaimer, from the outset. THIS is decadently creamy, richly delicious and soul-satisfying, once-in-a-blue-moon dessert. It is NOT what we eat everyday, (but, oh Baby, you will be tempted. :) ) and no one is more aware than myself, that it has no redeeming health properties, whatsoever. Please don’t send me email. I’ll be forever grateful. :) That being said, proceed with great delight and prepare to enjoy a little slice of heaven! When you make this for guests, they will swoon. Your kitchen will become hallowed ground and people will travel to pay homage to your cast iron skillet. Well…maybe not travel…but they WILL tell people. And, they’ll want seconds!
As is often the case for me, a recipe first jumps out at me from a photo on Pinterest and this yummy pie did exactly that. It led me to a recipe called Mamaw Pie over at I Should Be Mopping the Floor. I could tell, right away, that Kristi and I have the same love of cooking and the photos on her blog just sort of sucked me into this dazed pinning frenzy, which delayed my preparing this recipe for a day or two. As always, I put my own spin on things, using ingredients my family enjoys or that I had on hand, but Kristi’s Mamaw is my hero and most definitely the inspiration for this new special occasion family recipe. Enjoy!
Caramel Fudge Coconut Cream Pie
- 2 graham cracker crusts
- 1 can sweetened condensed milk
- 1 (8 oz) block cream cheese
- 1 (16 oz) Cool Whip, (that is the LARGE tub)
- 1 T. vanilla
- 1 stick butter
- 1 1/2 cup pecans
- 1 1/2 cups coconut
- 2 cups caramel topping
- 2 cups fudge topping
- In a heavy skillet, toast coconut and pecans in the butter. Stir frequently and remove from heat when coconut has lightly browned.
- In a large mixing bowl, combine the sweetened condensed milk, cream cheese and vanilla,
- I was able to use a fork and blend it until it was smooth, but a hand mixer would work well, also.
- Fold the entire tub of Cool Whip into the cream cheese mixture, blending only long enough to be sure everything is combined, but the filling is still fluffy.
- Layer 1/4 of the cream cheese filling mixture into the bottom of each of the graham cracker crusts. (You will still have half a batch of cream cheese filling in your bowl.)
- Drizzle 1/2 cup of caramel topping over the filling in each pie.
- Drizzle 1/2 cup of fudge topping over the caramel layer in each pie.
- Sprinkle 1/4 of the toasted coconut and pecans onto the top of each pie.
- Now repeat the layers, a second time, with the last half of your ingredients, until both pies are full and topped with the coconut and pecans.
- Place the pies on a sheet tray and place them in the freezer. Once they have hardened, you can cover them with plastic wrap and then foil, to keep them in the freezer for awhile.
- Or, if you're like us, they won't make it past the evening. Remove them from the freezer and allow them to thaw, slightly, for about 15 minutes. Slice and serve to your delighted guests and/or family.
- I actually doubled this recipe recently, to have two pies for a get-together and two in the freezer, so I already have a quick, delicious dessert prepared if unexpected company arrives or I need to prep a meal for a new mom, etc.
- We also left the few uneaten slices of the pie that were left over, in the refrigerator, instead of refreezing. It stayed set-up, but soft and creamy, (instead of firm, like when it was slightly frozen) which was equally delicious. I could see it being served either way, depending on your preferences.
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